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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe is a must try. It is easy to make yet tastes like you slaved for hours. I got rave reviews when I took it to a block party last weekend. Be prepared to hand out the recipe Ingredients:
2 pounds medium yellow fleshed potatoes |
1 cup firmly packed fresh basil leaves |
1/2 cup torn fresh spinach leaves |
1/4 cup grated parmesan cheese |
1/4 cup pine nuts |
2 cloves garlic quartered |
1/4 teaspoon salt |
2 tablespoons olive oil |
2 tablespoons water |
4 ounces cream cheese |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
3 tablespoons milk |
Directions:
1. Peel and quarter potatoes.
2. Cook covered in a small amount of boiling lightly salted water for 20 minutes then drain.
3. In a food processor bowl combine basil, spinach, Parmesan cheese, pine nuts, garlic and 1/4 teaspoon salt.
4. Cover and process with several on-off turns until paste forms stopping the machine several times and scraping down sides.
5. With machine running gradually add oil and water then process to the consistency of soft butter.
6. Mash warm potatoes with a potato masher or an electric mixer on low speed.
7. Add cream cheese and season with salt and pepper.
8. Gradually beat in enough milk to make potatoes light and fluffy.
9. Top with 2 tablespoons pesto.
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